One of the things in life that brings people together is food. So right in the middle of the congress here in Dubai, one of the key highlights is their cuisine hospitality. Arab cultures defines that all guests must be welcomed with big feasts with big portions and big amount of varieties. It does not matter what type of food u have on the table, it must be presented in big portions so that the host is seen as generous with plenty to go around. Well, in the five days of arabic hospitality, we did went through quite a bit and it was also a good opportunity to revisit the world of Arabic flavours dominated by Lebanese and Iranian influences. It evoked memories of time spent in Riyadh in 2000 as well as preparing those dishes that were served to Arab royalties when I was Executive Sous Chef onboard Lady Moura. As the Emirates modernise, so do the people's taste buds and they have a growing appetite for Thai, Malaysian, Indian and Mediterranean Flavours. Below are pictures of the displays and buffet lines we had during the 4 day congress.
Different kinds of starters, Arabic mezzes, hummus tahini, salads....
Main highlight of the hot dishes was the Camel Meat Briyani which the hump was used as the center piece.
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